Paul Finkelstein’s healthy Mexican-inspired menu
Updated: May 30, 2014
Fresh-food chef Paul Finkelstein took his family to Mexico and came back inspired to create these takes on his vacation favourites
Citrus Chicken Salad with Cilantro Vinaigrette
This winter my family and I enjoyed a week of sun, relaxation and great food at the Hard Rock Hotel in Cancun, Mexico. I spent time in the kitchen with Executive Chef Felipe Acke and Chef Neftali Palma Aguilar, and this salad was inspired by one of their recipes. Yes, each serving has 23 grams of fat, but it’s mainly the good kind.
Get the recipe: Citrus Chicken Salad with Cilantro Vinaigrette.
Soupa de Lima (Lime Soup)
Of the dishes Chef Felipe taught me, this was my favourite – I’m a huge fan of soup. Add the lime juice just before serving; any earlier and it makes the soup bitter.
Get the recipe: Soupa de Lima (Lime Soup).
Fish with Salsa Fruta
Chef Felipe made this recipe for me with wonderful fresh trout. The salsa is like a hit of Mexican sunshine and flavour. One of my daughters isn’t a fan of fish, so I substitute a chicken breast for her when I make it. You can also substitute salmon for the trout.
Get the recipe: Fish with Salsa Fruta.
Related:
• Meatless Monday: Mexican Avocado Boats
• Why spicy food is good for you
• 6 health benefits of spices
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